Sweet Minted Tea Recipes

ICED SWEET MINT TEA

Steps:

• In large tea pot (or two small tea pots) pour boiling water over tea bags and mint and allow to steep for 20 minutes.
• Place sugar in 2-quart pitcher (that will tolerate some heat).
• Pour freshly brewed tea (minus mint and tea bags) into sugar and stir until sugar is dissolved.
• Place in refrigerator until ready to serve.
• To serve, pour into tall glasses over ice.
• Serve with lemon slices.
• Serves 8.

FRESH MINT TEA

Steps:

• Take a few leaves of the mint in one hand and sharply clap your other hand on top, then drop the leaves into a teapot or cafetiere. Repeat with the rest of the mint, saving a few small sprigs for each glass as a garnish.
• Fill up the pot with boiling water and let it infuse for 2-3 mins or until the liquid starts to take on a slight pale yellow/green hue. Strain the tea into cups or heatproof glasses and sweeten with honey to taste. Drop the reserved mint into the cups to decorate if you like.

MOROCCAN MINT TEA

Steps:

• Put tea in teapot and pour in 1 cup boiling water, then swirl gently to warm pot and rinse tea. Strain out and discard water, reserving tea leaves in pot.
• Add remaining 4 cups boiling water to tea and let steep 2 minutes. Stir in sugar (to taste) and mint sprigs and steep 3 to 4 minutes more. Serve in small heatproof glasses.

GINA'S SWEET MINT TEA

Steps:

• In a pot, boil the water with the tea bags. Once liquid has boiled, remove the pot from heat. Remove tea bags after desired bold/mild flavor.
• In a small saucepan, add water, sugar and mint and place over medium heat. Bring liquid to a boil then remove from the heat. Allow the syrup mixture to cool. Pour syrup into tea and mix together well. Serve tea over a glass of ice.

MINT ICED TEA

Steps:

• Brew tea in boiling water, letting steep for 10 minutes. Pour brewed tea into a serving pitcher. Add sugar and lemon, and swirl in the mint, holding it by the stems and using it to stir and dissolve the sugar. When sugar is dissolved, drop mint into pitcher and add 2 cups cold water. Refrigerate until thoroughly chilled. Strain mint out before serving and serve cold.

MINT SWEET ICED TEA

Steps:

• Combine the sugar and water in a small saucepan and bring to a boil, stirring until sugar is dissolved.
• Turn off heat and add tea bags, steeping to desired strength (for me, 3-5 minutes).
• Remove tea bags and add ice until cool.
• Serve in a tall glass over ice!

MINTED SWEET TEA

Steps:

• Bring 4 cups water to a boil in a saucepan and remove from the heat. Halve and squeeze 3 lemons, setting aside the juice and reserving the squeezed halves. Add 8 bags black tea, 6 to 8 fresh mint sprigs, the reserved squeezed lemon halves, and 1/2 cup sugar and stir to mix and submerge the mint and tea bags. Cover and let steep for 15 to 20 minutes. Remove and discard the bags, mint, and lemon halves. Add 4 more cups water and the reserved lemon juice and stir to mix. Taste for sweetness and add up to 1/4 cup additional sugar to taste, if desired, stirring to mix until the sugar dissolves. Serve cold over ice, garnished with sprigs of mint and wedges of lemon.